Preparation

1. Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to tenderize it. Peel off paper.
2. Toss the chicken with half of the curry paste, salt to taste.
3. Heat half of oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate.
4. Heat the rest of oil in same skillet and add Bell Pepper and rest of curry paste. Stir 1 minute.
5. Add French Onion soup; simmer for about a 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly.
6. Mix in lime juice and return chicken with any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes.
7. Add cilantro right before serving. Transfer chicken to plates and spoon sauce over, dividing evenly.

Menus & Tags

Tags:

Leave a Review

Reviews

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.